Jicama and Orange Salad

Ingredients

1 large jicama

1 English (seedless) cucumber

4 medium navel oranges

3 to 4 limes

1 c. packed fresh cilantro leaves

1 tbsp. vegetable oil

.13 tsp. ground red pepper (cayenne)

salt

Directions

Using sharp knife, trim top and bottom of jicama and generously peel tough brown skin. Cut jicama into matchstick-size pieces; you should have about 8 cups. Peel cucumber in alternating strips; cut in half lengthwise, then into 1/4-in.-thick half-moons.

With knife, cut peel and white pith from oranges and discard. Cut each orange crosswise into 1/4-in. rounds; cut each round in half and transfer to large bowl. From limes, grate 2 teaspoons peel and squeeze 5 tablespoons juice.